Found at market on our most recent trip to France, we are thrilled to present this very rare Antique Seafood or Fish Terrine Box. Used in the preparation and presentation of a fish terrine*, this exquisite covered box, when placed on the dining table or buffet, was designed to draw attention to the fact that this luxurious indulgence of elevated cuisine was being served.

Made of creamy white, hard-glazed earthenware, the lid of this charming box is topped with a magnificent, hand-painted swimming fish as its playful finial. The figural fish is designed to show movement as if it were happily swimming across the textured waves that are embellishing the lid of the box. Brushed with gleaming gold accents, the side handles on both ends of the box allow it to be carried from the kitchen to the table with ease. The bottom of the terrine is unglazed allowing it to be safely used in a bain-marie.

Although unmarked, this box is almost certainly the creation of Louis Lourioux, a famed French potter who managed the historic Buchon & Legros Porcelain Factory that was once located in the Loire Valley of France in the town of Foëcy. Dying tragically in a car accident at the age of 35, Louis' legacy lives on with captivating pieces such as this handsome terrine.

Capturing the aesthetic of its era, this exceptional terrine is sure to add its charms to your home and be a centerpiece in your serveware collection.

Strictly one-of-a-kind and subject to prior sale. In very good antique condition. 9.5"W x 4.5"D x 4.25"H. 

*Learn More About Terrines

A terrine, in traditional French cuisine, is a loaf of forcemeat** or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie. 

Terrines are usually served cold or at room temperature. Many terrines are made with typical game meat, such as pheasant, venison and hare, but may also include fish, poultry, game birds, veal and pork livers. In the past, terrines were under the province of professional charcutiers, along with sausages, pâtés, galantines, and confit. 

**Learn More About Forcemeat

Forcemeat (derived from the French farcir, "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.

Forcemeats are an ancient food and are included in Apicius, a collection of Roman cookery recipes usually thought to have been compiled in the late 4th or early 5th century AD.

(History of Terrines and Forcemeat courtesy of and adapted from Wikipedia.)